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Cajun Scallops and Cheesy Grits
Prep Time
15 mins
Cook Time
20 mins
Marinating Time
2 hrs
Total Time
35 mins
 

These Cajun Scallops and Cheesy Grits is a zesty, mouthwatering summer comfort food dish you need to get on the menu!

Course: Main Course
Servings: 4 servings
Calories: 871 kcal
Author: MaryAnn Dwyer
Ingredients
Cheesy Grits
  • 2 1/2 Cups Water
  • 2 1/2 Cups Whole Milk
  • 1/2 Tsp. Tony Chachere's Original Creole Seasoning
  • 1 Cup Yellow Corn Grits
  • 3 Tbsp. Butter
  • 1/2 Cup Finely Grated White Sharp Cheddar Cheese
Scallops
  • 1 1/2 Lbs. Sea Scallops
  • 2/3 Cup Tony Chachere's Seafood Marinade
  • 6 Slices Bacon, chopped
  • 1 Cup Yellow Onion, chopped
  • 1 Cup Red Bell Pepper, chopped
  • 1/2 Cup Fresh Corn Kernels
  • 2 Cloves garlic, Minced
  • 1 Tbsp. All-Purpose Flour
  • 1 1/4 Cups Low Sodium Chicken Broth
  • 2/3 Cup Heavy Cream
  • 1 Tsp. Tony Chachere's Original Creole Seasoning
  • 1 Tbsp. Butter
  • 1/4 Cup Fresh Parsley, Finely Chopped
Instructions
Cheesy Grits
  1. Bring water, milk and Tony Chachere’s® Original Creole Seasoning to a boil in a large saucepan over medium heat. Slowly whisk in the grits until smooth. Reduce heat to low, cover and cook, whishing occasionally, for about 20 minutes. Remove from heat and whisk in butter and cheddar cheese.

Cajun Scallops
  1. Bring water, milk and Tony Chachere’s® Original Creole Seasoning to a boil in a large saucepan over medium heat. Slowly whisk in the grits until smooth. Reduce heat to low, cover and cook, whishing occasionally, for about 20 minutes. Remove from heat and whisk in butter and cheddar cheese.

  2. In a large skillet, over medium-high heat, cook bacon until just crisp. Remove from skillet with slotted spoon to a paper towel-lined plate. Set aside. Pour all but 2 tablespoons of bacon fat from the skillet into a small bowl.

  3. Remove scallops from refrigerator. Drain marinade. Return skillet to medium-high heat. When fat is hot, add scallops making sure they’re not touching. Seat for 1.5 minutes per side. Do not flip until bottom is golden brown. Transfer to plate to keep warm.
  4. Add onion, red pepper, corn and 2-3 tablespoons more of bacon fat to skillet and cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for one more minute. Sprinkle flour over vegetables and continue to cook for one minute.

  5. Whisk in chicken stock and cook until sauce thickens. Add heavy cream, Tony’s Original Creole Seasoning and butter and cook until slightly thickened.

  6. Return the scallops and bacon to the skillet. Cook until heated through, about 2 minutes.

  7. Place about one cup grits into 4 individual bowls. Top grits with a few scallops and some of the sauce. Sprinkle with chopped parsley. Serve immediately.

Nutrition Facts
Cajun Scallops and Cheesy Grits
Amount Per Serving
Calories 871 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 27g169%
Cholesterol 178mg59%
Sodium 1198mg52%
Potassium 1022mg29%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 12g13%
Protein 41g82%
Vitamin A 3710IU74%
Vitamin C 58.9mg71%
Calcium 340mg34%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.